Description
A warm, hearty bowl of white chicken chili is perfect for cozy evenings, casual family dinners, or weekend gatherings. This version combines tender shredded chicken, creamy white beans, and mild green chiles for a flavorful and comforting meal. Its creamy texture and subtle spice make it an approachable yet satisfying dish that will keep everyone coming back for seconds.
Ingredients
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1 tablespoon olive oil
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1 medium yellow onion, diced
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3 garlic cloves, minced
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1 teaspoon ground cumin
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1 teaspoon chili powder
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1/2 teaspoon smoked paprika
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1/4 teaspoon cayenne pepper (optional)
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2 cups cooked, shredded chicken (rotisserie or poached)
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2 (4-ounce) cans diced green chiles
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3 cups low-sodium chicken broth
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2 (15-ounce) cans white beans, drained and rinsed
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1/2 cup sour cream or Greek yogurt
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1/2 cup shredded Monterey Jack cheese
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Salt and black pepper, to taste
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Fresh cilantro, chopped (for garnish)
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Lime wedges (for serving)
Instructions
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Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and sauté for 4–5 minutes until soft and translucent. Add the minced garlic and cook for 30 seconds until fragrant. Sprinkle in cumin, chili powder, smoked paprika, and cayenne pepper. Stir constantly for about a minute to toast the spices.
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Stir in the shredded chicken, coating each piece with the spices. Add the diced green chiles and mix until evenly distributed.
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Pour in the chicken broth and bring to a gentle boil. Reduce heat to low and simmer for 15 minutes. Add the drained white beans and simmer for another 10 minutes.
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Remove from heat and stir in the sour cream or Greek yogurt. Fold in the shredded Monterey Jack cheese until melted. Adjust seasoning with salt and black pepper.
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Ladle into bowls and garnish with chopped cilantro. Serve with lime wedges and optional toppings such as diced avocado, extra cheese, or crushed tortilla chips.
Notes
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Rotisserie chicken can be used for convenience.
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Adjust spiciness with cayenne or jalapeños.
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Pairs well with cornbread, tortilla chips, or a fresh salad.
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Can be made ahead and stored in the fridge for up to 4 days or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 35 minutes